The Superior times. [volume] (Superior, Wis.) 1870-1912, 1887-04-16
THE DAIRY.
keenin1 the COirS Clean.

Great care sould be taken in bedding in
winter time, and in cleaning the stables.
Unless extra pains are taken foul smelling
stables will be the result; consequently the
milk will be more or less affected. ! am
well satisfied that filthy stables and filthy
habits of milking are the chief causes of SO
much poor butter being made in winter and
in spring. l am we'll aware that butter
made in winter lacks in flavor and color,
but with proper care it can be made sweet
and clean. Very much depends upon the
food the cows eat; in order to have color,
corn-meal, with beans and ground oats fed
literally, and a little oil-meal added, is
about as near perfect rations ns can be
given in winter, with plenty of good, bright
timothy hay and q mixture of clover. 1t is
quite common sight to see in this part Of
the country cows in winter time with their
hips loaded down with manure, their bags
ditto, also their backs covered with hay
seed and dust. The brush and card are
never seen in the COW stables; to them the
COWS are total strangers. Now, this Is all
wrong. AS a rule the COWS are we'll fed
some have bank barns, but there is want
of care in grooming and handling. 1t pays
to card and brush the cows daily. They
look better and are better, and certainly
the milking can be done more clearly.
Bitter Cream.
Among the important causes Of bitter
cream we find the following condensed in
the Albany Culticato,: Ragweed in the
pasture. This is a frequent cause Just now,
when cows are fed in stubble or moving
lands. The flavor given by ragweed is
disagree cable, intense bitter, quite different
from that caused by fermentation of the
milk. Mildew, but especially the red,
tfa1
cream in damp cellars, and appears in spots
about the size of split pea. This is
caused by the impregnation of the cellar
with spores of the mildew, and is very
difficult to get rid Of. The only way have
succeeded in doing it is by burning sulphur
in the cellar, which is kept tightly closed
for considerable time until the walls are
saturated with it, and afterwards by keep
ing the air dry by means of box of
freshly-burned lime kept in it until it is
air. slaked. Keeping the milk too long
without skimming, until the whey sepa-
rates, and the cream toe long without
churninQ. Thirty-six hours is long enough
for either, which makes the cream three
days old when it is churned. Imperfect
cleaning of the milk pals, Of the churn
and leaving curd in the seams or corners.
Putrid caseine has bitter flavor and very
rapidly communicates the same to milk and
cream, the cream appropriating nearly the
whole of it. The farrow condition of the
COW or advanced state Of pregnancy will
cause this trouble. Sometimes the addition
of as much powdered saltpeter as will lie
on q silver three-cent piece, or about five
grains to a si1-quart pan of milk. will pre-
vent the bitterness, and to give the COW
dose Of two drains day for a week will
have the same effect. l have found two
Of coli 1ato 81 <xIn 10 $40
of milk will prevent mold even in q musty
cellar. But am inclined to think that at
this season the cause of it, nine times out
of ten, is in the feed, especially if it is
aftermath or stubble grass. In this case
the remedy is obyioug